Roasted Herb-Citrus Lamb Roulade

Instructions

• 1Combine rosemary, parsley, thyme, garlic, cumin, lemon juice and 2 tablespoons olive oil in the small bowl of a food processor. Process into a coarse puree. Scrape puree into a medium bowl and stir in lemon and orange zests. Set aside.
• 2Unroll lamb and place fat side down between 2 pieces of plastic wrap. Pound lamb using a rolling pin or meat mallet to about ¾-inch thickness, creating as much of a rectangle shape as possible. Making a few shallow cuts in the thicker portions of the interior of the lamb will help it to flatten more easily when pounding.
• 3Season both sides with salt and pepper then lay lamb on work surface fat side down. Spread the puree evenly on top.
• 4Starting from the short side, tightly roll lamb in a jelly-roll fashion. Using butcher’s twine, tie at 1-inch intervals to secure lamb and create a cylindrical shape. Cook immediately or wrap and refrigerate up to 24 hours. Before cooking, remove lamb from refrigerator and allow to rest at room temperature for 1 hour.
• 5Insert the wire rack into position 6. Select Phase Cook for P1 and set the oven to Roast, No Fan, 450°F, for 15 minutes. Press Confirm for P2 and set the oven to Roast, No Fan, 325°F, for 50 minutes and press Start to preheat.
• 6Set lamb on broiling rack inserted in roasting pan and brush top with remaining 1 tablespoon olive oil.
• 7Once preheated, place the lamb in the oven and roast for 15 minutes in P1. The oven will automatically switch to P2. Cook until instant-read thermometer inserted into the center of the thickest part reads 125°F for medium-rare. The temperature will continue to rise as the lamb rests.
• 8Transfer lamb to a cutting board, loosely tent with foil and rest for 20 minutes before slicing. Serve.